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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Emmanuel Ohene Afoakwa · Sankore

University of Ghana

Emmanuel Ohene Afoakwa

ORCID, self-asserted

ORCID 0000-0002-9899-8715

This profile carries an ORCID the researcher published on their own record — the strongest evidence available short of a human confirming it.

Publications

7

Citations

51

h-index

4

Computed over the works the graph holds, so it is a floor rather than a career figure.

i10-index

1

Works published 2022 onward have been swept for this country. Figures are complete within that window, to the extent the open indexes are.

Affiliations

Every institution this scholar has appeared with on a work, by how many.

Ghana Communication Technology University6 works
University of Ghana5 works

Publications

7 works in the graph, newest first.

Effect of manual depulping and roasting on functional, rheological and sensory characteristics of cocoa liquor
2026Applied Food ResearchJournalOpen access6 citations10.1016/j.afres.2026.102033
Effect of roasting and mechanical depulping on the techno-functional properties of cocoa liquor
2026Translational Food SciencesJournalOpen access4 citations10.1093/trfood/vxag002
Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans
2025Food Chemistry AdvancesJournalOpen accessCorresponding24 citations10.1016/j.focha.2025.100925
Fat and conching time optimisation for melanger-processed artisanal chocolate spreads: a physico-functional and rheological study
2025Translational Food SciencesJournalOpen access9 citations10.1093/trfood/vxaf010

Enzyme-assisted ultrasonication pretreated co-fermentation (Lactobacillus plantarum and Acetobacter pasteurianus) of jujube-based vinegar production: Optimization, volatile metabolomics, sensory, and integration of microbial pathways using metagenomics

2025Food BioscienceJournal3 citations10.1016/j.fbio.2025.106951

Exposure assessment of polycyclic aromatic hydrocarbons from the consumption of processed cowhide (Wele), a West African delicacy

2023Scientific AfricanJournalOpen access2 citations10.1016/j.sciaf.2023.e01694

Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa

2022European Journal of Agriculture and Food SciencesJournalOpen access3 citations10.24018/ejfood.2022.4.1.419